Keto Chicken Thighs with Creamy Artichoke Sauce Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.5/5
(67 reviews)
Keto Chicken Thighs with Creamy Artichoke Sauce
Zylo Recipes

Description

Imagine sinking your teeth into a perfectly cooked chicken thigh, its skin a beautiful, burnished gold, yielding a satisfying crispness with each bite. These stove-top chicken thighs achieve just that – a delightful textural contrast between the crackling skin and the tender, juicy meat beneath. The simplicity of the cooking method allows the natural flavors of the chicken to shine, enhanced by a subtle seasoning that complements without overpowering.

But the magic truly happens when these golden-brown chicken thighs meet the creamy artichoke and Parmesan sauce. This is not your average cream sauce; it’s a rich, velvety concoction infused with the distinctive tang of artichoke hearts and the salty, nutty notes of Parmesan cheese. The sauce clings beautifully to the chicken, creating a symphony of flavors and textures in every mouthful.

The artichokes offer a gentle sharpness that cuts through the richness of the cream, while the Parmesan adds depth and umami that elevates the entire dish. The beauty of this recipe lies in its versatility. It's elegant enough for a dinner party, yet simple enough for a weeknight meal.

The creamy artichoke and Parmesan sauce is incredibly adaptable; feel free to add a pinch of red pepper flakes for a touch of heat, or a squeeze of lemon juice for a burst of brightness. For an even more intense artichoke flavor, consider using marinated artichoke hearts, drained of their oil. To complete the meal, serve these delectable chicken thighs with a vibrant green salad, the crisp leaves providing a refreshing counterpoint to the richness of the chicken and sauce.

Steamed green vegetables, such as broccoli or asparagus, also make an excellent accompaniment, adding a healthy dose of color and nutrients to the plate. Consider serving with a side of roasted potatoes or creamy polenta to soak up every last drop of the decadent sauce. This dish is a guaranteed crowd-pleaser, sure to become a family favorite for years to come.

The combination of crispy chicken and creamy, flavorful sauce is simply irresistible.

Preparation Time

Prep Time
7 min
Cook Time
22 min
Total Time
29 min

Nutrition Information

Per 1 servings (per chicken thigh with sauce) serving
C
Calories
550 Kcal

C
Carbs
8 g
Fi
Fiber
2 g
Sugar
3 g

P
Protein
35 g

C
Fats
45 g
Saturated Fats 20 g
Unsaturated Fats 20 g

Cholestrol 200 mg
Sodium 600 mg
Potassium 500 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

Ingredients

    1.
    Chicken Thigh, Skin Eaten
    Chicken Thigh, Skin Eaten
    3 large
    2.
    Artichoke Hearts Or Globe, Canned In Oil Mixture
    Artichoke Hearts Or Globe, Canned In Oil Mixture
    3 heart
    3.
    Garlic, Fresh
    Garlic, Fresh
    2 clove
    4.
    Olive Oil
    Olive Oil
    1 tablespoon
    5.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    6.
    Shallot
    Shallot
    1 tablespoon, chopped
    7.
    Rosemary, Fresh
    Rosemary, Fresh
    1 teaspoon
    8.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tsp
    9.
    Heavy Cream
    Heavy Cream
    ¾ cup
    10.
    Chicken broth
    Chicken broth
    0.5 cup
    11.
    Parmesan Cheese
    Parmesan Cheese
    ¼ cup, grated
    12.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    13.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Add the olive oil to a frying pan over a medium/high heat. Season the chicken thighs to taste and add to the pan, skin side down. Keep the chicken skin side down in the pan for roughly 10 minutes until the skin is crisp and golden. Flip the chicken thighs and cook the other side over a medium heat for roughly 8-10 minutes or until the chicken is completely cooked through and the juices run clear. This will depend on the thickness of the chicken.
    2.
    Whilst the chicken is cooking, melt the butter in a separate pan over a low/medium heat. Finely slice the shallot and artichoke and add to the pan, sweating until tender.
    3.
    Mince the garlic and finely chop the rosemary. Add to the pan and stir well to combine, cooking until fragrant.
    4.
    Add the stock, cream and lemon zest and bring to a gentle boil. Reduce to a simmer and stir well. Continue to simmer for a few minutes until the sauce begins to thicken.
    5.
    Add the Parmesan to the pan, season and stir into the sauce until well combined.
    6.
    Serve the hot chicken thighs with the creamy artichoke sauce.